Quick Refrigerator Pickled Peppers
Introduction
If you’re a fan of quick and simple recipes that pack a punch of flavor, refrigerator pickled banana peppers might just become one of your new obsessions. This recipe is not only quick and easy to whip up but also a great way to preserve and enjoy banana peppers beyond their usual shelf life. Perfect as a topping for sandwiches, burgers, salads, pizzas, or simply as a tangy snack, these pickled banana peppers offer a burst of freshness that will enhance many of your meals. Here’s how you can make them effortlessly at home.
Detailed Ingredients with Measures
Banana Peppers
1 lb of fresh banana peppers
White Vinegar
1 cup of white vinegar
Water
1 cup of water
Sugar
½ cup of granulated sugar
Salt
1 tablespoon of kosher salt
Garlic
2 cloves of garlic, chopped
Mustard Seeds
1 teaspoon of mustard seeds
Optional
1 teaspoon of red pepper flakes
Prep Time
This recipe takes about 10 minutes to prepare, making it incredibly convenient for busy days. You simply need to slice the banana peppers into rings, rinse them, and set them aside while you prepare the pickling liquid.
Cook Time, Total Time, Yield
– Cook Time: Approximately 2 to 3 minutes to heat up the pickling liquid (but no actual cooking of the peppers is needed).
– Total Time: 15 minutes, including preparation and assembly.
– Yield: This recipe creates about 2 cups of pickled banana peppers, depending on the size of your peppers.
These quick and easy refrigerator pickled banana peppers are a fun and satisfying way to preserve your peppers and add loads of pizzazz to any meal. With a delightful tang and crunch, they’re sure to become a staple in your condiment toolkit. Enjoy making and savoring them!
Detailed Directions and Instructions
Step 1: Prepare the Peppers
– Wash and dry the banana peppers thoroughly.
– Slice the peppers into thin rings and set them aside.
Step 2: Prepare the Brine
– Combine 2 cups of white vinegar, 2 cups of water, 2 tablespoons of sugar, and 1 tablespoon of salt in a medium-sized saucepan.
– Bring the mixture to a boil over medium-high heat. Stir to ensure the sugar and salt dissolve completely.
Step 3: Prepare the Jars
– Wash the jars and lids with hot, soapy water. Rinse well.
– To sterilize, soak the jars in boiling water or place them in the dishwasher on the sanitize cycle.
Step 4: Pack the Jars
– Fill the sterilized jars with the sliced peppers, packing them tightly but leaving some space for the brine to flow between the slices.
– If desired, add garlic cloves or other seasonings to the jars for extra flavor.
Step 5: Fill the Jars with Brine
– Carefully pour the hot brine over the peppers in the jars, making sure the peppers are completely covered.
– Leave about 1/2 inch of headspace at the top of each jar.
Step 6: Seal the Jars
– Wipe the rims of the jars with a clean cloth to ensure a proper seal.
– Place the lids on the jars and screw on the bands until they are fingertip tight.
Step 7: Cool and Refrigerate
– Allow the jars to cool slightly at room temperature.
– Store the jars in the refrigerator and let the peppers pickle for at least 24 hours before consuming.
Notes
Note 1: Adjusting the Flavor
– You can adjust the sugar and salt levels in the brine according to taste. Add more sugar for sweeter pickles or more salt for tangier ones.
Note 2: Shelf Life
– These pickled banana peppers are not shelf-stable and must be kept refrigerated. They will typically last for up to 2-3 weeks in the refrigerator.
Note 3: Adding Other Vegetables
– Feel free to add other vegetables like onions or carrots for variety. Slice them similarly to the peppers before adding them to the jars.
Note 4: Handling Hot Liquids
– Be cautious when pouring the hot brine into the jars. Using a funnel can help minimize spills and reduce the risk of burns.
Note 5: Sterilization
– Proper sterilization of the jars is essential to ensure the pickles stay fresh and safe to eat during storage.
Cook Techniques
Preparing the Banana Peppers
Slice the banana peppers into rings and discard the seeds to reduce heat, if desired. Ensure the slices are uniform for even pickling.
Sterilizing the Jars
Clean and sterilize the jars by washing them in warm, soapy water, then drying them thoroughly. You can also boil the jars for extra sterilization.
Creating the Pickling Brine
In a pot, combine vinegar, water, sugar, and salt to create the brine. Heat the mixture until the salt and sugar dissolve completely.
Filling the Jars
Loosely pack the banana pepper slices into the sterilized jars. Do not overcrowd to ensure the brine covers the peppers entirely.
Sealing and Storing
Pour the hot brine into the jars, covering the peppers completely. Secure the lids tightly, and let the jars cool before refrigerating.
Refrigeration
Refrigerate the pickled banana peppers for at least 24 hours before serving to allow the flavors to develop.
FAQ
How long do pickled banana peppers last?
Refrigerator pickled banana peppers can last up to 2 weeks when stored properly in the refrigerator.
Do I need to boil the jars after filling them with peppers and brine?
No, as this is a refrigerator pickling recipe, there is no need for boiling after filling the jars.
Can I adjust the sweetness of the brine?
Yes, you can adjust the sugar amount in the brine to make it sweeter or less sweet, depending on your preference.
Do I need to remove the seeds from the banana peppers?
Removing the seeds is optional. Leaving them in can make the peppers spicier, while removing them reduces the heat.
Can I reuse the brine for another batch?
It is not recommended to reuse the brine for pickling another batch, as it can lose its effectiveness and balance of flavors.
What is the best type of jar to use?
Any clean and sterilized glass jar with a tight-fitting lid is suitable for this recipe.
Can I use this method for other vegetables?
Yes, this pickling method can be used for other vegetables, but adjustments may need to be made depending on the vegetable.
Conclusion
Refrigerator pickled banana peppers are a quick, easy, and tangy addition to your meals. They are simple to prepare and make a delicious topping for sandwiches, salads, or tacos. Best of all, they don’t require any special canning equipment or expertise. With a short preparation time, this recipe brings bold flavor and versatility to your kitchen.
More recipes suggestions and combination
Pickled Banana Peppers on Burgers
Use these peppers to add a tangy punch to your favorite burgers. Their acidity pairs wonderfully with melted cheese and juicy patties.
Banana Peppers in Salads
Add these pickled peppers to your salads for an extra layer of flavor. They work well in green salads, pasta salads, or even grain-based dishes.
Use as a Topping on Pizzas
Scatter pickled banana peppers on your homemade or store-bought pizza for a zesty kick. They balance well with cheese, sausages, and other toppings.
Add to Sandwiches or Wraps
Upgrade your sandwiches and wraps with these tangy peppers. They complement deli meats, cheeses, and veggies perfectly.
Serve as a Snack or Appetizer
Enjoy these pickled banana peppers as a casual snack or appetizer alongside cheese and charcuterie boards.
Incorporate into Tacos
Add the peppers to tacos for an extra burst of acidity and crunch. They pair particularly well with fish, chicken, or vegetarian tacos.
